News from Food Studies at Syracuse University! Nearly 10 years since the first food studies course was offered in Falk College, extensive class offerings, growing numbers of students majoring and minoring in food studies, an expanding list of community partners, and increased research funding are just some of the many strengths that define the food studies program at Syracuse University today
Two of the five leading causes of death for residents of Onondaga County in New York are heart disease and stroke, according to the Centers for Disease Control and Prevention. Nearly one in three people in the county is especially at risk due to high blood pressure, a rate that is comparable to the risk nationwide.
Falk College’s Department of Nutrition and Food Studies at Syracuse University will host an online symposium, “COVID-19-Vulnerable Populations and Food Access: A Food Justice and Human Rights Foundation for Community Food Security,” on June 10, 12:00-1:15 p.m.
As it does each year, the Department of Nutrition and Food Studies recognizes its students with awards for outstanding achievements in academics, research, service and other areas of scholarship. They have made great contributions in their areas of excellence, and we look forward to hearing about the value they contribute to the communities where they live and work. To all of our students, and especially the Class of 2020, we know you are ready to embrace the world that needs all you have to offer!
Congratulations and best wishes to the Class of 2020 from the students, faculty, staff, advisory boards, alumni and friends of Falk College! The courage and resiliency you have demonstrated in these challenging times prove you are prepared to respond to society’s greatest needs. Now more than ever, our world needs all you have to offer. We look forward to hearing about your achievements as our new…
In 2010, one of the fastest-growing fields of study in North America was food studies. At that time, Falk College Dean, Diane Lyden Murphy, had a vision for future academic programs related to food focused on maximizing student opportunities in this area. In 2014, the college announced its new Bachelor of Science in Food Studies, which leveraged resources of the former hospitality management program, as well as intuitive academic collaborations with the nutrition and public health programs in Falk.
Social justice, health and wellness, environmental sustainability, and other consumer interests are driving increased market demand for “value-based” foods such as organic foods, which comprise 5.7 percent of food sold in the U.S. according to the Organic Trade Association (OTA).
Evan L. Weissman, Ph.D., Associate Professor in Food Studies and Nutrition at Syracuse University’s Falk College, passed away unexpectedly while at home with his family on April 9. Professor Weissman touched the Syracuse community where he lived, and that he loved deeply, with his kindness, his energy, and his passion for social justice.
Senior food studies major Sierra Endreny ’20 plans to take her career path in many different directions. “I am passionate about the environment, social justice, health, and food. The food studies program allows me to combine all my interests, and also gives me a broad array of skills and experience when looking for prospective employment,” she says.
According to the World Health Organization (WHO), alcohol-based hand sanitizers are effective against a broad spectrum of microbials and are the best option in places where hand washing and sinks aren’t readily accessible. Since the outbreak of COVID-19 in the U.S., hand sanitizers are nearly impossible to find in stores.